Inspired by this week’s weekly photo challenge, I hereby bring you my “Lunchtime” photo…
Yesterday and today TC and I went out for a ride of about 40km, one we do often, along the sea front. While it was sunny today, there was a strong northerly wind that was cold. It’s obviously being generated from all the snow that they are still having in the north, so that’s how cold the wind was – cold enough that my toes were numb when we got home.
Cold rides like that make me want to eat a nice hot lunch on our return. Lately I’ve discovered just how healthy and low-fat baked jacket potatoes are with a variety of vegetable toppings.
Today I was like Popeye the Sailor Man and got a decent serve of spinach in with my lunch. I’ve never bought frozen spinach before, but after this, I am a fan!
While the potato was baking (ok, I admit I use the microwave for this) I diced a large clove of garlic and a medium tomato. I had previously defrosted some frozen spinach. I heated up a little olive oil in a frying pan, added the garlic & tomato, sauteed for 3-4 minutes then added the spinach to heat through.
I then put this all over my baked potato (cut open of course), topped it with a tablespoon of light philly cheese and a grating of lemon zest.
Delicious and just what I needed to warm me through. Enjoy!
TC and I have decided to be ultra healthy for a while as we have put on a little winter “padding” that we’d like to get rid of. I had read recently that half a jacket potato topped with salsa makes a good, low calorie snack. So I thought that I’d like a whole potato with salsa for lunch (it’s still way too cold for salads in my opinion).
Not any salsa though – home made salsa. I found a recipe, had a go and voila!
Now I’m hooked. What a tasty salsa it is! I’ve never been all that much of a fan of salsas from jars. I don’t know, to me they’ve always tasted too… something. I’m not sure what… too salty? Too “fake”? Whatever it is, I’ve never really enjoyed them. Well home made is now the way to go. It was very fortunate that my guesstimate at how much chilli to put in (and what type – ie the only type I found) worked out perfectly – I can still feel it gently tingling on my lips.
I literally walked around to the fruit shop this morning & bought some chillis to go with the other ingredients I already had on hand. Here is my salsa if you’d like to try it:
1 tbsp olive oil
1 medium onion, diced
1 medium green capsicum, diced
2 medium green chillis, diced
3 large tomatoes, diced
1 tbsp tomato paste.
Heat oil over medium-high heat and cook onion for about 2 minutes to soften. Add the capsicum and chilli, cook for about 3-4 minutes to soften. Add the tomatoes and tomato paste, stir and bring the mixture up to the boil. Reduce heat and simmer for 15 minutes. Cool and enjoy.
This recipe made enough for 4 servings, served on whole jacket potatoes.
This is the size of the chillis I used. Two of these kind in the mix was just right for me – lovely and zingy without being overpowering. Of course that is very subjective, I like chillis!